Golden Chickpea Soup Recipe

Ingredients

Aromatics

• 1 tablespoon coconut oil or olive oil
• 1 onion, diced
• 4 garlic cloves
• 1 tablespoon fresh ginger, grated
• 2 teaspoons fresh turmeric, grated or finely minced (or 1/2 teaspoon powdered)

Spices

• 0.5 teaspoon yellow curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 0.25 teaspoon cinnamon

Vegetables & Grains

• 2 carrots, diced
• 1 celery stalk, diced
• 0.5 cup apple, diced small
• 0.25 cup jasmine or basmati rice, uncooked (optional)
• 2 cups Swiss chard, greens and stems chopped
• 1 can chickpeas (garbanzo beans), drained

Liquids & Seasonings

• 5 cups vegetable broth
• 1 cup coconut milk (full fat, canned)
• 1 teaspoon salt, or to taste
• 0.5 teaspoon black pepper
• pinch of cayenne to taste
• 2 teaspoons lemon juice or apple cider vinegar

Garnish (Optional)

• fresh parsley
• red pepper flakes
• coconut cream or coconut yogurt

Instructions

Sauté the Aromatics

1. In a large heavy bottom pot or Dutch oven, sauté onion in oil over medium-high heat for 5 minutes until fragrant and golden.
2. Add garlic, ginger, and fresh turmeric and stir 2-3 minutes until garlic is fragrant and golden.

Build the Soup Base

1. Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots, celery, apple, and rice, and sauté for another 5 minutes, stirring often.

Simmer and Finish

1. Add broth, greens, chickpeas, salt and pepper. Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.
2. Add coconut milk and heat until warm.
3. Taste the soup and add lemon juice and cayenne if desired. Adjust seasonings adding salt and pepper as needed.

Notes

• You can substitute spinach or kale for the Swiss chard.
• The apple adds a subtle sweetness—use a crisp variety like Honeycrisp or Granny Smith.
• Rice is optional but adds heartiness. Use up to 1/2 cup for a thicker soup.
• For a creamier soup, use the full 1 1/2 teaspoons of salt and blend a portion before serving.